Prosciutto & Melon Salad With Balsamic Vinaigrette Recipe

I paired thinly sliced prosciutto with ripe melon and peppery arugula in my Melon And Prosciutto Salad, all brought together with a bright balsamic vinaigrette.

I’ve always been drawn to the surprising bite of peppery arugula folded with paper thin prosciutto in my Prosciutto & Melon Salad With Balsamic Vinaigrette. The first forkful feels wrong and right at the same time, salty and bright, clean and a little decadent.

I never plan to make it, it just happens when I need something quick that still looks like I tried. There’s something about that contrast that makes you pause and keep eating, like a tiny puzzle of flavors you want to solve.

Sometimes a small swap totally changes the mood and keeps me coming back. Melon And Prosciutto Salad

Ingredients

• Arugula: peppery greens, low calorie, vitamin K and fiber, gives bright peppery bite.
• Cantaloupe: sweet hydrating fruit full of vitamin A and C, it adds summer sweetness.
• Prosciutto: thin salty cured pork, high protein, savory contrast to sweet melon, super addictive.
• Fresh mozzarella: tender creamy protein, mild flavor, balances salt and sweet, melty mouthfeel.
• Basil: fragrant herb, bright herbaceous notes, vitamin A, adds fresh lift and aroma.
• Pine nuts: toasty crunch, healthy fats and protein, small but rich in flavor and calories.
• Balsamic vinegar: sweet tangy acidity, low calorie, brightens dressing and tames the richness.
• Olive oil: healthy monounsaturated fats, smooth mouthfeel, helps absorb fat soluble vitamins.

Ingredient Quantities

• 4 cups arugula or mixed baby greens packed
• 1 small cantaloupe (about 4 cups melon balls) or 1/2 large honeydew chilled
• 6 to 8 ounces prosciutto thinly sliced
• 8 ounces fresh mozzarella balls bocconcini or 1 small burrata optional
• 1/4 cup fresh basil leaves torn
• 2 tablespoons toasted pine nuts or slivered almonds optional
• 3 tablespoons extra virgin olive oil
• 1 1/2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt about 1/4 teaspoon
• Freshly ground black pepper about 1/8 teaspoon

How to Make this

1. Chill the melon first, then scoop about 4 cups melon balls from 1 small cantaloupe or 1/2 large honeydew and keep them in the fridge until ready.

2. Toast 2 tablespoons pine nuts or slivered almonds in a dry skillet over medium heat, stirring constantly for 2 to 3 minutes until fragrant and lightly golden; transfer to a plate to cool so they don’t keep cooking.

3. Make the vinaigrette: whisk together 3 tablespoons extra virgin olive oil, 1 1/2 tablespoons balsamic vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, about 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; taste and adjust if it needs a touch more acid or sweetness.

4. Put 4 cups packed arugula or mixed baby greens in a large bowl and toss gently with about half the vinaigrette so the leaves get lightly coated but not soggy.

5. Arrange the dressed greens on a serving platter or divide among plates, then scatter the chilled melon balls over the top.

6. Tear 6 to 8 ounces prosciutto into bite sized pieces and tuck them around and over the melon and greens so you get salty ribbons in every bite.

7. Add 8 ounces fresh mozzarella bocconcini, or tear open 1 small burrata and let the creamy center fall over the salad, then scatter 1/4 cup torn fresh basil leaves and the cooled toasted nuts.

8. Drizzle any remaining vinaigrette over the whole salad, finish with a small extra pinch of salt and a crack more black pepper if needed, and serve immediately so the greens stay crisp.

Equipment Needed

1. Large mixing bowl, for tossing the greens and dressing, make sure it’s roomy so leaves dont get soggy
2. Serving platter or individual plates, to arrange the dressed greens and melon
3. Melon baller and a small bowl, to scoop and chill about 4 cups of melon balls
4. Cutting board and chef’s knife, for trimming melon and tearing prosciutto or burrata
5. Small dry skillet, to toast pine nuts or slivered almonds
6. Measuring spoons and a tablespoon or small measuring cup, for the oil, vinegar, mustard and honey
7. Small bowl and whisk or a jar with a lid, to mix or shake the vinaigrette
8. Tongs or salad servers and a spoon, for tossing and serving, plus a plate to cool the toasted nuts

FAQ

Prosciutto & Melon Salad With Balsamic Vinaigrette Recipe Substitutions and Variations

• Arugula or mixed baby greens: baby spinach, watercress, or thinly sliced radicchio — spinach is milder, watercress keeps peppery bite, radicchio adds crunch and color.
• Cantaloupe or honeydew: watermelon cubes, ripe peaches or mango, or halved grapes — any sweet, juicy fruit works if chilled.
• Prosciutto: Jamon Serrano or speck, thinly sliced smoked salmon or turkey for a non pork option, or crisped pancetta if you want a cooked substitute.
• Fresh mozzarella / burrata: crumbled feta, soft goat cheese, ricotta salata, or small cubes of halloumi for something firmer and grillable.

Pro Tips

1) Chill then pat the melon totally dry before you add it, otherwise water will sit on the greens and make everything soggy. If you’re short on time, scoop the melon and let it rest on paper towels for 10 minutes, it’ll stop diluting the vinaigrette.

2) Let the mozzarella or burrata warm up a bit to room temp for 15 to 20 minutes so it’s soft and flavorful, not cold and rubbery. If using burrata, tear it open at the last second so the creamy center spills over the salad.

3) Whisk the dressing until it’s well emulsified, then taste and tweak it — add a tiny pinch more acid if it feels flat, or a touch more sweet if it’s too sharp. Don’t drown the greens, reserve some dressing to drizzle at the end so the salad looks fresh, not soggy.

4) Toast nuts quickly and pull them off the heat as soon as they smell nutty, they go from golden to burned fast. And if you want contrast, crumble or briefly crisp some prosciutto in a hot pan for a few seconds so you get both silky and crunchy bites.